FRIED CHICKEN WITH GOCHUJANG JAPANESE STYLE MAYONNAISE

Brine/Coating

• 1.2kg Chicken Thigh
• 100g Salt
• 10 Sprigs Lemon Thyme
• 5 Stalks Fresh Coriander
• 3 Fresh Kaffir Lime Leaves
• 1 Brown Onion, sliced
• 5 Garlic Cloves, smashed
• Zest of 1 Lemon
• 1Tbs Black Peppercorns
• 1 ½ Tsp Chilli Flakes
• 500mL Water
• 500g Ice
• 500mL Buttermilk
• 2Tbs batch No.5 Buffalo Wing Sauce

Gochujang Japanese Style Mayonnaise

• 12Tbs batch No.5 Japanese Style Mayo
• 6Tbs Gochujang (Korean Hot Sauce)
• 1Tsp Garlic
• 1Tsp Sesame Oil

Chilli Bourbon Caramel Sauce

• 500g Palm Sugar
• 150mL Fish Sauce
• 1 ½ Tsp Tamarind Paste
• 6 Whole Red Chilli
• Zest and Juice of 4 Limes
• 8 Garlic Cloves 
• 300mL Whisky
• 1Tbs Dried Chilli Flakes
• 3 Kaffir Lime Leaves

Seasoned Flour

• 1 ½ Cups Plain Flour
• 2Tsp Corn Flour
• 3Tsp Baking Powder
• 1Tbs Fine Salt
• 1Tbs Ground Black Pepper
• 1Tbs Paprika
• 1Tsp Onion Powder
• 1Tsp Garlic Powder
• 1Tbs Chilli Powder

1. In a medium saucepan, combine 500 mL of water, the salt, herbs, onion, garlic, lemon zest,
   peppercorns, and chilli flakes. Bring to a boil.
2. Remove from the heat and set aside for 10 minutes.
3. Pour the brine into a large container, add the ice, and leave to melt.
4. Strain and pour the liquid over the chicken in a bowl or container that fits everything comfortably. Refrigerate for 2 hours
5. Drain the brined chicken in a colander and leave to stand for 30 minutes before being added to a big container.
6. Combine the Buttermilk and batch No.5 Buffalo Wing sauce in a mixing bowl.
   (To taste – ensure the mixture is well balanced and isn’t too spicy). Pour the mixture over the chicken and marinate for 30 minutes.
7. Preheat a deep fryer to 170C.
8. For the seasoned flour, combine all the ingredients in a large bowl.
9. Take the chicken out of the buttermilk and set it aside.
10. When you are ready to cook the chicken, dredge it first in the seasoned flour, then in the buttermilk, and then in the seasoned flour again. This must be done just before cooking the chicken.
11. While you dredge the remaining chicken, place on a wire rack.
12. Cook the chicken for about 7 minutes, or until it reaches 75C inside.
    (Make sure the chicken is golden and crispy). Rest on a wire rack for two minutes before serving.
13. Meanwhile, to make the Gochujang Japanese Style Mayonnaise, combine batch No.5 Japanese Style Mayo, Gochujang, garlic and sesame oil in a small bowl. (Ensure the ingredients are well combined). 
14. Serve as a dipping sauce with the fried chicken. Gochujang Japanese Style Mayonnaise can be stored refrigerated in an airtight container for 1-2 weeks.
15. Put the tamarind, whisky, and palm sugar in a saucepan and melt them over low heat. (Watch it closely to make sure it doesn't boil over.)
16. Slice four chilies and four garlic cloves very thinly and set them aside.
17. Put the remaining garlic and chillies, lime zest, dried chilli powder, and fish sauce in a food processor. Blend until there are no visible chunks.
18. Bring the caramel to a boil, then add the sliced garlic, chillies, kaffir lime leaves and blended mixture,
    stirring everything together.
19. Bring everything back to a boil, then reduce to a gentle simmer for 15 minutes.
20. Place a spoonful of caramel on a cold surface and run your finger through it when it's cool;
    it should be sticky and syrupy.
21. Remove the caramel from the heat, stir in the lime juice, and set aside to cool.